There are days in your child’s culinary life that definitely feel like milestones – the first bite of solid food, obviously; the first cupcake; the first time they use their own fork. Tonight was the first time I made a complete meal for my almost-three-year old – not just an entree paired with a random steamed vegetable, but a main dish with two sides. He devoured all three components, making this a hit we will return to again and again!

Ingredients:

For the tofu:

• 1/2 (14-ounce) pkg. extra-firm tofu
• 2 Ener-G eggs
• 1/2 cup breadcrumbs
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
•  Cooking spray

For the sweet potatoes:

• 1 large sweet potato
• 1 and 1/2 teaspoons olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon black pepper

For the coleslaw:

• 4 cups packaged coleslaw mix
• 1 and 1/2 teaspoons olive oil
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. To prepare the tofu, cut into 3 slices crosswise, and then cut each slice in half lengthwise – you’ll have 6 (3×1-inch) sticks. Pat dry with paper towels.
2. Prepare the Ener-G eggs in a shallow bowl.
3. In a separate shallow dish, combine the breadcrumbs, Old Bay, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Dip each tofu piece in the Ener-G mixture and then in the breadcrumb mixture. Arrange on a baking sheet lined with aluminum foil. Lightly coat the tops of the tofu with cooking spray and set aside.
4. To prepare the potatoes, peel and cut into 1/2-inch thick wedges (alternatively, leave on the peel, but scrub well before slicing).
5. Toss the potato wedges with 1 and 1/2 teaspoons olive oil, 1/2 teaspoon garlic powder, the rosemary, and 1/4 teaspoon black pepper. Arrange next to the tofu on the baking sheet.
6. Bake at 450 degrees F for 25 minutes.
7. Meanwhile, prepare the coleslaw: Toss together the coleslaw mix with the final 1 and 1/2 teaspoons olive oil, the vinegar, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

I’m always looking for recipes that gently introduce spicy flavors, so was delighted to see this (already vegan!) recipe in our July issue of Parents magazine.

Ingredients:

• 1 tablespoon olive oil
• 3 and 1/2 cups (3/4-inch) cubed butternut squash
• 1 medium onion, chopped
• 2 teaspoons curry powder
• 2 cups vegetable broth
• 1 (15-ounce) drained and rinsed can chickpeas
• 2 tablespoons red curry paste
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup canned coconut milk
• 2 cups packed baby spinach
• 2 cups cooked brown rice
• Plain non-dairy yogurt
• Lime wedges

1. Heat the olive oil in a large saucepan over medium heat. Add the squash and onion; cook for 5 minutes, stirring frequently.
2. Stir in the curry powder and cook for 30 seconds.
3. Add the vegetable broth, chickpeas, curry paste, salt, and black pepper. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
4. Stir in the coconut milk and spinach.
5. Place 1/2 cup rice on each plate, and top with the curry. Add a dollop of yogurt and a spritz of lime juice if desired!

Bumper crop of summer squash? Look no further than this easy recipe. My toddler loves it plain, or served atop orzo pasta with a bit of tomato sauce stirred in.

Ingredients:

• 2 minced garlic cloves
• 2 tablespoons olive oil
• 1 zucchini
• 1 yellow squash
• 1 teaspoon Italian seasoning
• 1 tablespoon nutritional yeast

1. Heat the olive oil in a large skillet over medium heat; add the garlic and saute for 2 minutes.
2. Thinly slice the zucchini and yellow squash, and add to the pan; cook for 5 minutes, until the squash is very soft.
3. Stir in the Italian seasoning and nutritional yeast and cook for a final minute.

Older kids might like a bit of hot sauce for zip!